Big Cinnamon Rolls

For a fundraiser for cub scouts, we have been selling homemade cinnamon rolls. I have been using Kendra's recipe, and the cinnamon rolls have been well-received by all who ordered them. I have increased the amount of filling and cinnamon for my personal preference. The original recipe calls for 1/2 cup granulated sugar wih 2 teaspoons cinnamon along with the 1/2 cup softened butter for the filling.

3 tablespoons yeast
3/4 cup sugar (divided)
3/4 cup warm water (110-120 degrees)
3 eggs, beaten lightly
3 cups warm water (110-120 degrees)
4 1/2 teaspoons salt
3 tablespoons vegetable oil
11 - 12 cups flour

Filling:
1/2 cup softened butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons cinnamon

Frosting:
3 ounces canned (evaporated) milk
2 tablespoons butter
1 1/2 teaspoons vanilla
3 3/4 cups powdered sugar

Dissolve all yeast in 3/4 cup water with two teaspoons of the 3/4 cup sugar. Then add the beaten eggs, 3 cups water and remaining sugar. Mix. Add salt, oil, and half of the flour. Beat at medium speed for 2 minutes. Add enough remaining flour to make a soft dough. Knead for 5 minutes or until dough is the right texture. Place dough in a greased bowl, cover, and let rise for one hour.

Divide dough in half. Roll each half of dough out into a rectangle as big as your cookie sheet (18 x 13-inch). Spread 1/4 cup of softened butter on each rectangle of dough. Mix sugar and cinnamon and sprinkle half of it on each rectangle. Roll as for jelly roll, starting with the long edge; then seal. Cut each rectangle into 12 rolls. (To cut rolls: Place piece of thread or unflavored dental floss under rolled dough and pull up around sides. Crisscross thread at top, then pull quickly.) Place on greased, large cookie sheet with 1-inch sides. Let rise in warm place till double, 30 to 45 minutes.

Bake at 350 degrees for 15 minutes. Rolls should be golden brown and when thumped with fingertip they will have a hollow sound, indicating rolls are done. Mix frosting and put 1/2 on each pan of rolls.